Chocolate Bread Pudding

Preheat the oven to 350 degrees F. Over low heat in a small saucepan, warm the milk, butter, 1 teaspoon cinnamon, 1/2 cup sugar, chocolate, and salt, just until the butter melts. Meanwhile, butter a 1 1/2-quart or 8-inch square baking dish (glass is nice), and cut or tear the bread into bite-sized pieces; they need not be too small.

Place the bread in the baking dish and pour the hot milk over it. Let it sit for a few minutes, occasionally submerging any pieces of bread that rise to the top. Beat the eggs briefly and stir them into the bread mixture. Mix together the remaining sugar and cinnamon and sprinkle over the top. Set the baking dish in a larger baking pan and pour hot water in, to within about an inch of the top of the dish.

Bake 45 minutes to 1 hour, or until a thin-bladed knife inserted in the center comes out clean, or nearly so; the center should be just a little wobbly. Run under the broiler for about 30 seconds if you like, to brown the top a bit. Serve warm or cold, with or without sweetened whipped cream. This keeps well for 2 days or more, covered and refrigerated.